Try this Sweet Pork Fried Dumplings recipe, or contribute your own.
- 3 cloves garlic minced
- olive oil
- 1 egg beaten
- 1/2 teaspoon sesame oil
- 1 tablespoon mirin
- 12 oz package all natural round wraps (i use nasoya wrap
- 1 lb pork sausage
- 2 cups finely chopped savoy or napa cabbage
- 2 tablespoons fresh grated ginger
- 2 tablespoon low sodium soy sauce
- 1/4 cup fresh chopped chives
- 3 green onions sliced 1/4 inch wide
- 2/3 cup low sodium soy sauce
- 1/3 cup mirin
- 1/8 teaspoon sesame oil
- Carbohydrate 19.7574000302273 g
- Cholesterol 512.7065064 mg
- Fat 128.117739094369 g
- Fiber 1.84766668311154 g
- Protein 93.854155351063 g
- Saturated Fat 41.751631531858 g
- Serving Size 1 1 recipe (1128g)
- Sodium 12857.1564586837 mg
- Sugar 17.9097333471158 g
- Trans Fat 11.6706213628572 g
- Calories 1717 calories
Step-by-step
- Combine beaten egg, sausage, cabbage, ginger, garlic, 2 tablespoons soy sauce, mirin, sesame oil and chopped chives in medium bowl.
- After mixing place in refrigerator for 30 minutes.
- When working with the wraps cover non-stuffed and stuffed ones with cold wet paper towels to keep them from drying out.
- Holding the wrapper in one hand, dip your index on your free hand in cold water.
- Moisten 1/2 of the wrap with that finger making a 180 degree circle around the edge of the wrap that is furthest from you.
- Now place a rounded teaspoonful of the meat mixture in the middle.
- Fold over and gently seal one end to the other; pressing the wrap together to close tightly.
- Repeat until meat mixture is gone; placing them on a lightly greased cookie sheet and covering with moistened paper towels.
- Add 2 tablespoons olive oil to large skillet over medium heat.
- Add a batch of the dumplings and cooked until browned on one side; approximately 3-5 minutes.
- Add 2/3 cup of water to the skillet, cover and cook for 3 minutes.
- Uncover the pan flip the dumplings and cook until the water is gone and other side of the dumpling has browned; approximately 8-10 minutes.
- Mix 2/3 cup soy sauce, mirin and sesame oil in small bowl to serve with the dumplings.
- Sprinkle several tablespoons of chopped green onion on the sauce.
- Sprinkle remaining green onions on the dumplings right before serving.
Savoy cabbage anchors the filling by retaining cellular moisture as the meat renders down, preventing dryness without requiring added fats inside the wrapper. Culinary historians trace filled dough traditions across Eurasia for millennia, evolving from portable traveler rations into celebratory banquet bites. Pan-frying followed by steam-braising creates a dual texture that defines this method: crisp bottoms paired with tender, translucent tops.
- Chill the meat mixture for thirty minutes before assembly to firm up the fats, making the filling easier to portion and preventing wrapper tears.
- Keep unworked wrappers and finished dumplings covered with a damp paper towel at all times to block air exposure that causes cracking.
- Sear the dumplings in olive oil over medium heat for three to five minutes until the bottoms turn golden brown before introducing water for the steam phase.
- Add two-thirds cup of water to the hot skillet and cover immediately, allowing three minutes of steam to cook the interior pork through.
- Uncover the pan and continue cooking for eight to ten minutes until the water fully evaporates and the second side achieves crunch.
Uncooked dumplings tolerate freezing well when arranged in a single layer on a sheet pan before transferring to an airtight bag. Reheat frozen batches directly in a hot skillet by repeating the sear and steam cycle without prior thawing.
